Slightly kidney-shaped with squarish ends, cannellini beans are from Italy and are creamy white…

For the wedges

1 tbsp white flour (plain or self-raising)

½ tsp cayenne pepper, paprika or mild chilli powder

1 tsp dried mixed herb (optional)

2 baking potato, each cut into 8 wedges

2 tsp oil

Method

Heat oven to 200C/fan 180C/gas 6. For the wedges, mix the flour, cayenne and herbs (if using), add some salt and pepper, then toss with the potatoes and oil until well coated. Tip into a roasting tin, then bake for about 35 mins until crisp and cooked through.

Meanwhile, heat the oil in a non-stick pan, then gently fry the onion and bacon together for 5-10 mins until the onions are softened and just starting to turn golden. Stir in the sugar, tomatoes, stock and seasoning to taste, then simmer the sauce for 5 mins. Add the beans, then simmer for another 5 mins until the sauce has thickened. Serve with the wedges.

Tip

If you want to use a slow cooker

Firstly, fry the onions and bacon in a non-stick pan for 5-10 mins then throw in your tomatoes, stock and some seasoning to taste. Place everything in your slow cooker pot and stir in the beans. Cover with the lid and cook on Low overnight or for up to 9-10 hours. If you like, serve with the wedges above.

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Comments, questions and tips

Comments (70)

allielovetocook17th Jul, 2015

3.75

I wanted a low-fat midweek meal that I could add a portion of chicken breast (delicious on the George Foreman!) to, and this was what I decided to make. Doubled the quantities - some of them at least - as I wanted left-overs too. Along with the bacon and onions, I added a couple of cloves of garlic, and used 500ml of passata rather than the tinned tomatoes, with just the 200ml of stock and it made a lovely rich and thick sauce. Better-than-baked-beans??? .. no, I don't think so. BUT, with those tweaks as I've noted, seasoning and some chilli flakes they were much enjoyed by all. The potato wedges however were totally spoiled by the inclusion of the flour - it just made them a strangely dry consistency and had no real flavour and I would stick to my flour-less way in future.

Are people who found the sauce runny using the water the canned beans came in? If so then it's hardly surprising! Didn't add the sugar in one go - just a pinch or 2 til it tasted right. Quick, easy and tasty.

Only ever mad the beans in the slow cooker and they are delicious (cooked exactly as the recipe says), my 2 year old boys love them too.The wedges were a little bland so I will use a bit more spice next time.

Easy, cheap and filling but too sweet! I swapped streaky bacon for cubes of cook's bacon as it was cheaper and used more to make it a bit meatier. Also ignored the recipe given for the wedges and made them my own way with rosemary, thyme, smoked paprika and a little chilli powder.

Nice enough flavours but I found the sauce a bit too watery. If I did it again I would definitely use passata as someone else suggested. I did do it in a slow cooker though so it may reduce down a bit more on the hob.

I used sweet potatoes for the wedges and they had a really kick with cayenne pepper.

Perfect comfort food on a rainy Melbourne night. I played around with the beans by doubling the bacon, onion and beans but using only one can of chopped tomatoes, the 200 ml of stock and about 3 tablespoons of tomato paste, which made the sauce nice and rich without being too runny. There's enough of the beans left for brekfast tomorrow, will probably reheat them in the oven with a couple of eggs cracked over them.

Excellent I used dried canellini beans (soaked overnight) - I added Worcester Sauce about 1tbsp and a splash of balsamic vinegar.Very nice indeed - didn't even need to go shopping for ingredients. My Australian husband was not impressed he called it 'war food' although he doesn't like the tinned variety either ! Will definitely make again

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